The first time I made these s’mores for a tzedakah party I hosted I thought I’d made more than enough…but they were gone in minutes! You’ve been warned.
1¼ sticks margarine
1 cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2½ cups flour
1 cup dark chocolate chips
1 cup mini marshmallows
1 package honey graham crackers
1 3.5-ounce bar Rosemarie pareve chocolate, broken into chunks
Melted chocolate, for drizzling, optional
- Preheat the oven to 375°F.
- Cream the margarine and sugars. Add the eggs, vanilla sugar, baking soda, salt, cinnamon, and flour and mix until a dough forms.
- Fold in the chocolate chips and half the marshmallows. Remove 1 cup of dough and set aside.
- Break the graham crackers into squares. Lay them on a lined baking sheet, and place a ball of dough on each. In a large round baking pan (square works, too), start laying the cracker around the pan, domino-effect style. Use extra crackers to fill center of the pan and spread the reserved dough on top to fill the space.
- Bake for 7 minutes, then press the remaining marshmallows and the chocolate chunks on top. Bake for an additional 5 to 7 minutes. Drizzle with melted chocolate, if desired.
For more great recipes, check out this weeks issue of Whisk by Ami
